Beef Stew

Beef Stew
It's always good to have a classic beef stew recipe on hand. I'm not a gravy maker (thought my husband wishes I was) but that would have been the icing on the cake with this recipe. The list of ingredients is long but since it is mostly spices and seasonings it's not as daunting as it seems.

The Ingredients:
2lbs Stew Beef
2 Tbsp Coconut Oil
2 Cups Beef Stock (I used bullion cubes dissolved in water)
1/2 Cup Cabernet Sauvignon
1 Tbsp Worcestershire Sauce
3 cloves Garlic (I used powdered)
2 sprigs Rosemary (I used dried)
2 Bay Leaves
2 Onions, sliced
1 tsp Sea Salt
1 tsp Honey
1/2 tsp Pepper
1/2 tsp Paprika
3 large Carrots, sliced
3 large Celery Stalks, chopped

The Process
1. In a dutch oven over medium heat brown the meat in the oil. Remove the meat from the pan.
2. Add onions and stir until caramelized, scrapping up any bits.
3. Deglaze with wine until almost evaporated. Return the beef to the pan.
4. Add everything but the carrots and celery. Cover and simmer for 90min.
5. Add the carrots and celery. Cover and simmer another 30min.
6. Remove the bay leaves and serve.